1 cup (240 milliliters) drained canned crushed pineapple
1 cup (240 milliliters) butter, room temperature
4 cups (1 liter) icing sugar
4 x 904 grams cream cheese, softened
2 teaspoons (10 milliliters) vanilla
2 tablespoons (30 milliliters) dark rum
Salted caramel drizzle:
1/4 cup (60 milliliters) water
1 cup (240 milliliters) sugar
2/3 cup (160 milliliters) heavy cream
4 tablespoons (60 milliliters) unsalted butter
1-1/2 teaspoons (7.5 milliliters) salt
Crushed pecans, to garnish
Preheat oven to 350 F (180 C). In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, add eggs and beat. Add sugar and brown sugar and beat. Add vegetable oil and beat. Pour into dry ingredients and stir to combine. Add carrots and pineapple and mix to incorporate. Pour into two 20-centimeter greased cake pans. Bake for 80 minutes, or until toothpick inserted into the centre comes out clean. Let cool.
For the icing, whip together butter and icing sugar and beat until smooth. Add cream cheese and continue beating. Add vanilla and rum and beat until incorporated.
For salted caramel drizzle, add water to pan. Add sugar and stir until it starts to dissolve. Put on the heat and let simmer until it turns a dark amber colour. Warm the cream. Slowly add it to the sugar, stirring. Let simmer a few minutes more. Take off heat. Add butter and stir in, being careful of splattering. Add salt and stir in. Let the caramel cool to room temperature.
When ready to assemble, slice the top off of the two cakes to level. Slice each cake in half lengthwise. Spread icing on each layer of cake and stack. Refrigerate 30 minutes. Spread icing around outside and over the top until smooth all around. Refrigerate one hour. Cover top of cake with caramel drizzle and let drip down the sides. Garnish with leftover icing and whole pecans.